German
Königsberger Klopse
Tender German meatballs are gently poached in a spiced broth, then warmed in a pale caper-cream sauce brightened with lemon. Serve them the traditional way with boiled potatoes to catch the silky sauce.
Watch it madeCALLEkocht - Omas Rezepte · 8:14
Ingredients
- Stale white bread roll1 small, about 40g
- Milk or water60ml
- Mixed minced veal and pork300g
- Yellow onion1 small, half finely diced and half left whole
- Unsalted butter25g, divided
- Egg1 small
- Anchovy fillet1, finely minced
- Medium-hot German mustard1 tsp
- Fine saltto taste
- White pepperto taste
- Freshly grated nutmeg1 pinch
- Beef broth or light meat stock750ml
- Bay leaf1
- Allspice berries3
- Black peppercorns6
- All-purpose flour20g
- Heavy cream80ml
- Capers2 tbsp
- Caper brine1 tbsp
- Lemon juice1 to 2 tsp
- Egg yolk1
- Sugar1 pinch
- Waxy potatoes400g
Method
- Soak the stale bread roll in the milk or water for 10 minutes, then squeeze it out thoroughly.
- Melt 1 teaspoon of the butter in a small pan and cook the finely diced onion until translucent, then let it cool.
- Mix the minced meat, squeezed bread, cooked onion, egg, anchovy, mustard, salt, white pepper, and nutmeg until the mixture feels lightly sticky.
- With wet hands, shape the mixture into 6 to 8 round meatballs.
- Bring the broth to a gentle simmer with the remaining onion half, bay leaf, allspice berries, and peppercorns.
- Add the meatballs to the simmering broth and poach gently for 12 to 15 minutes, keeping the liquid below a boil.
- Lift out the meatballs, strain the broth, and reserve about 350ml of the poaching liquid for the sauce.
- Boil the potatoes in salted water until tender, then drain and keep warm.
- Melt the remaining butter in a saucepan, stir in the flour, and cook for 2 minutes without letting it brown.
- Gradually whisk in the reserved poaching broth and simmer the sauce for 5 minutes until smooth and lightly thickened.
- Stir in the cream, capers, caper brine, lemon juice, sugar, salt, and white pepper.
- Whisk the egg yolk with a spoonful of hot sauce, then stir it back into the pan off the heat and do not boil again.
- Return the meatballs to the sauce and warm them gently for a few minutes.
- Serve the Königsberger Klopse with the boiled potatoes and plenty of caper sauce.
Common questions
Can I substitute the veal and pork with other minced meat?
Yes. A good substitute is half beef and half pork for a richer, firmer klopse. All pork works too, but the texture is softer. Add an extra tablespoon of soaked bread if the mixture feels too dense.
How long should I poach the meatballs, and how do I know they’re done?
Poach them gently for 12 to 15 minutes, depending on size. Keep the broth below a boil so they stay tender. They’re done when firm to the touch and no longer pink in the center.
What are the most common mistakes when making Königsberger Klopse?
The biggest mistake is boiling the meatballs, which makes them tough and can cause them to break. Also avoid overmixing the meat, skimping on the soaked bread, or using too little seasoning in the broth and sauce.
Can I make Königsberger Klopse ahead of time and store leftovers?
Yes. Store the meatballs and sauce together in the fridge for up to 3 days. Reheat gently over low heat without boiling. They also freeze well for about 2 months, though the sauce may need whisking after thawing.
What’s the best way to serve Königsberger Klopse?
Serve them hot with the caper cream sauce and boiled potatoes, which soak up the sauce well. Rice or crusty bread also works. A little extra parsley or lemon zest can brighten the rich, creamy flavor.